3 cups chopped onions
3 cups chopped green peppers
3/4 cup butter or margarine
2 tablespoon salt
1-3/4 quarts uncooked Rice
3-3/4 quarts chicken or beef broth
1-1/2 cups diced pimentos
1 cup ripe olives, sliced
Sauté onion and pepper in margarine until tender-crisp. Stir in salt. Add remaining ingredients and bring to a boil. Turn heat to low and cover pan with tight-fitting lid or foil. Cook 20-25 minutes or until rice is tender and liquid is absorbed. Toss lightly before serving.
Serves 50